Culinary Insitute of New Orleans

Pink Remoulade Sauce
Serves 43 (1 1/2 ounce portions)

1/2 gal. Mayonnaise
4 Shallots (minced)
8 cloves Garlic (minced)
2 tbsp. Paprika
1 bunch Celery (chopped fine)
6 Lemons (juiced)
1/2 cup Ketchup
1/2 cup Horseradish

Place all ingredients in a bowl and mix together, check for seasoning.

Culinary Tip:
Diced boiled shrimp (21-25 count) may be added to sauce after completion prior to serving for Fried Green Tomato Recipe.